Chipotle Shrimp
18 corn tortillas -- thick and fresh 2 qt water 1 lemon -- juice only 1 tablespoon peppercorns -- crushed 1 tablespoon sea salt 54 large shrimp -- unshelled 1 cup butter -- softene...
Ingredients
- 18corn tortillas -- thick and fresh
- 2qt water
- 1lemon -- juice only
- 1tablespoonpeppercorns -- crushed
- 1tablespoonsea salt
- 54large shrimp -- unshelled
- 1cupbutter -- softened
- 5tablespoonchipotle pepper -- canned & pureed
Directions
- 1
18 corn tortillas -- thick and fresh 2 qt water 1 lemon -- juice only 1 tablespoon peppercorns -- crushed 1 tablespoon sea salt 54 large shr
- 2
Nuke or steam) Bring water to boil, add lemon jjuice, peppercorns, salt, and cook 2 min
- 3
Add shrimp, cook till pink and done, drain cool and peel
- 4
Prepare chipolte butter--Puree together butter, 6 shrimp and 1 1/2 T chipoltes, and set aside at room temp
- 5
Just before serving, toss remaining shrimp with rest of chipolte puree, and heat in skillet
- 6
Put three tortillas on plate, add 8 shrimp, top with butter
- 7
Sprinkle with green onions, and serve with the Ranchero Sauce
- 8
Garnish each plate with avocado slices.